Caprese Pasta Salad

Caprese Pasta Salad :-This caprese pasta salad with cherry tomatoes, fresh mozzarella, and basil is the one pasta salad that you will be making over and over again during the entire summer. It’s quick, it’s easy, and it’s so delicious that you can’t stop eating it.

Caprese Pasta Salad


  • Short pasta, such as fusilli, orrechiette, or penne, measured out to be one pound
  • the mozzarella balls, ciligiine, or pearls, each weighing 16 ounces
  • Thirty cups of cherry tomatoes
  • ½ cup of fresh basil that has been slivered.
  • ⅓ cup of olive oil that is extra virgin
  • White balsamic vinegar, three teaspoons’ dosage
  • salt, kosher, one teaspoon, plus additional salt for seasoning the water for the pasta
  • 1 teaspoon of black pepper that has been freshly ground
  • 1. One clove of garlic, either crushed or minced


What’s in This Caprese Pasta Salad?

  • In Southern Italy, where the little towns along the Amalfi coast produce the most wonderful tomatoes you can find anywhere in the world, caprese salads are the characteristic dish of the region.
  • Caprese salads originated on the island of Capri which is located in the Mediterranean.
  • One of my favorite caprese salad recipes is a showcase for the most fresh and vine-ripened garden tomatoes that are available during the summer.


  • On the other hand, the wonderful thing about this caprese pasta salad is that it can be prepared using lovely cherry tomatoes that can be purchased at the supermarket.
  • This means that you do not have to wait until the harvest of summer to make it. Unless, of course, you have luscious cherry tomatoes from your garden that are ready to be consumed.



  1. Begin by bringing a pot of water to a boil, then season it with kosher salt in a generous amount. After adding the pasta, continue cooking it until it reaches the al dente stage. After draining in a colander, give the mixture a quick rinse with cold water. Wait for it to cool down.
  2. Prepare the mozzarella balls by draining them and then cutting them in half while the pasta is boiling.
  3. To combine the mozzarella balls and cherry tomatoes, cut the cherry tomatoes in half and add them to a mixing bowl. To the spaghetti, add the slivered basil and let it to cool.
  4. The olive oil, the white balsamic vinegar, the garlic, one teaspoon of kosher salt, and freshly ground black pepper should be placed in a small bowl or a mason jar that has a cover.
  5. Thoroughly combine, and then drizzle over the pasta. Toss to uniformly coat, and then taste for seasoning.
  6. After about half an hour, the salad is at its peak flavor, and it may be stored in the refrigerator for up to three days.

How to Make Caprese Pasta Salad:

  • After cooking the short pasta until it reaches the al dente stage, rinse it. With this salad, you can include pieces of sweet berries with each and every forkful of pasta, and it works great with virtually any type of short pasta out there.
  • If you want the pasta to be delicate while still having some bite to it, cook it for one to two minutes shorter than the duration specified on the package.


  • In most cases, I do not drain my pasta since the gluten in the pasta helps tomato sauces adhere to the noodles.
  • However, when I make pasta salads like this one, I do rinse the spaghetti so that it does not become sticky.
    Would it be appropriate to cut cherry tomatoes for this salad? Indeed! Because the more you have, the better, and you won’t have to worry about cherry tomato bombs going off in your face.


  • In order to increase the quantity of each bite, cut the mozzarella balls and cherry tomatoes in half diagonally.
  • Make sure you don’t skimp on the new basil. Each and every bite of this pasta salad is infused with a burst of fresh taste thanks to the quantity of fresh basil that has been slivered.


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